A quintessential Bihari item mostly ated during festival like Chhath, Saraswati Puja and other festivals.
Waiting time 20m
For 4 Person(s)
- 0.5 cup(s) oil (for moin)
- 0.5 teaspoon(s) cardamom powder
- 0.5 cup(s) coconut (grated)
- 1 cup(s) hot water
- 400 grams jaggery (grated) or sugar
- 500 grams whole wheat flour
- 2 cup(s) ghee or oil for deep frying
Thekua (Khajoor) Directions
- Add jaggery or sugar to water, heat and dissolve.
- Take off fire, allow to cool.
- Take flour in a large bowl. Sprinkle coconut and cardamom, also add oil for moin and mix nicely with the flour.
- Add jaggery or sugar water, knead in a stiff dough.
- Divide dough into 5 portions.
- Shape each into a long inch wide cylinder.
- Smoothen by rolling it on a work surface.
- Cut each cylinder into 1” thick slices.
- Now shape each slice into slightly flattened oblong pieces with hand. (This is called khajur and when made in small round by belan in mini puri shape, it is called thekua.)
- Heat ghee; allow to get hot, drop a few thekua at a time.
- Deep fry over low heat, till light golden and crisp.
- Drain, allow to cool, before storing in airtight containers.